My Summer Italian Sandwich
Servings: 1
Equipment
- focaccia or any Italian bread sliced in half and toasted
- basil arugula pesto see recipe link below
- fresh ricotta cheese
- mozzarella cheese
- prosciutto de Parma
- arugula
- fresh basil leaves
- olive oil
Ingredients
- focaccia or any Italian bread sliced in half and toasted
- 1 to 2 tablespoons basil arugula pesto see recipe link below
- 2 tablespoons fresh ricotta cheese
- mozzarella cheese
- 1 cup fresh arugula
- 1 handful fresh basil leaves
- olive oil extra virgin
- 4 to 6 slices Prosciutto di Parma
- 1 small tomato sliced thin
- salt and pepper as needed
- pickled red onions if desired (see recipe link below)
- balsamic glaze or balsamic vinegar
Instructions
- To assemble your sandwich: place your bread on a cutting board. On one side, spread basil arugula pesto. On the other side, spread the ricotta cheese. Over the pesto, add your fresh mozzarella cheese (sliced or torn from ball). Add fresh arugula, drizzle with some olive oil, add the fresh basil on top. On the other side of the sandwich, place the Prosciutto di Parma (not flat but let fall naturally). Add the tomato slices, season with salt and pepper, add the pickled red onions (if using) or balsamic glaze over everything. Close the sandwich, slice in half and enjoy!
Notes
basil arugula pesto: recipe click here
pickled red onions: recipe click here